Iskender tofu
Saturday 04 October 2008 at 5:01 pm.Iskender kebab (or 'yoghurtlu kebab' or 'Bursa kebab') is one of the best things in the Turkish kitchen. The problem is the main ingredient: lamb, 'coz we are vegetarians. But after some experimenting I've got the perfect alternative. The taste is completely similar, the structure is just a wee bit different, but who cares?
Make the tomatosauce by melting a big knob of butter. Add a can of chopped tomatos, a spoonful of tomato puree, a bit of water and half a spoonful of chili pepper (to taste). Bring the sauce up to boiling point and let simmer for about half an hour.
Traditionally you have to use Turkish yoghurt, but you can strain just normal yoghurt through a cloth to get a similar result. Anyway, use a quarter of a liter of a thick yoghurt and stir in a clove of garlic and some salt & pepper.
(That's all the preparation there is, you can do it a day before if you want to.) When you want to eat you bake the tofu on high heat, to get a nice and crusty edge. Reheat the sauce. Slice a turkish bread and bake in (a lot of) butter. To serve: bread on a plate, tofu on the bread, be generous with the sauce and the yoghurt and serve traditionally with green whole peppers.
Afiyet olsun
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Elgin (Email) (URL) - 23-02-’10 11:17